Cooking breakfast on a campfire is one of my favorite things about camping. The sun wakes you up early so you can get right to the coffee and ease your way into a scrumptious meal to start your day.

Many campers own a Dutch oven. Maybe you haven’t used yours in a while. They’re one of the heavier items to bring camping, but I think the weight is worth it when I’m driving right up to my campground. Dutch oven cooking is easy and offers a range of cooking possibilities. Whether you’re cooking for two or for a whole family, try a Dutch oven breakfast the next time you hit the trails.

Put Your Pot to Use With 15 Dutch Oven Breakfast Ideas

You can use a Dutch oven to bake, braise, fry or sauté. Almost any traditional camping recipe can be made in a Dutch oven. Try one of these delicious breakfast camping meals on your next trip.

1. Soda Bread

Fresh, hot bread slathered with butter is the best on a cool morning with a hot cup of coffee. But, who wants to knead the dough while camping? Thank goodness for quick bread! This soda bread recipe will make a loaf that serves four people, and is one of the more basic baked goods you can make in your dutch oven.

Ingredients

• 3 cups all-purpose flour
• 1-1/2 tsp kosher salt
• 1 tsp baking soda
• 1/4 cup cold unsalted butter, cut into small pieces
• 1-1/3 cup cold buttermilk

Directions:

1. Grease or line a 12-inch Dutch oven with parchment paper, and then preheat to 450 F.
2. In a large mixing bowl, whisk the flour, salt and baking soda until combined.
3. Add the pieces of cold butter into the bowl and use a pastry blender or a fork to cut the butter through the flour mixture.
4. Add the buttermilk in slowly. Then, use a rubber spatula to stir until a soft dough forms. The mixture should be very soft-almost a thick batter instead of a dough. If the dough seems dry, add in another ⅓ cup of buttermilk.
5. Pour the dough into the prepared Dutch oven, and use a sharp knife to score an X into the dough–cut deep, almost all the way to the bottom of the dough.
6. Put the lid on with 11 hot coals on the bottom and 22 on top of the lid.
7. Bake for 35 minutes or until the top is a deep golden brown.
8. Remove from heat and remove it immediately from the Dutch oven.
9. Serve with butter and jam.

2. Mountain Man Breakfast Casserole

A Dutch oven mountain man breakfast casserole doesn’t just sound like a mouthful, it fully is one. This classic Dutch oven breakfast is perfect for large groups, it’s hearty and sure to fuel your day-long hiking adventures. This recipe serves 4-6 people, depending on how hungry your guests are.

Ingredients

• 2 pounds pork or turkey sausage
• 2 pounds frozen hash brown potatoes
• 8 eggs
• 1/4 cup of milk
• 2 cups cheddar cheese, grated
• Salt and pepper to taste

Directions

1. Preheat the Dutch oven to 350 F.
2. Break up the sausage into the oven and fry until well done.
3. While the sausage is cooking, break open the eggs into a separate bowl. Beat the eggs with the milk, set aside.
4. Remove cooked sausage and place into a bowl.
5. Spread the hash browns evenly in bottom of the Dutch oven. Lightly brown the potatoes.
6. Place cooked sausage over potatoes.
7. Pour the beaten eggs over sausage layer and sprinkle the top with grated cheese.
8. Re-lid the Dutch oven, and bake at 350 F for 20 to 25 minutes or until eggs are fully cooked.
9. Serve immediately.

3. No-Knead Campground Bread Rolls

No-knead breads use a long rising time instead of kneading to form the gluten strands that give the bread its texture. This means you’ll have hot, fresh bread without all the fuss. When baked in a Dutch oven, you get a delicious roll that’s crusty on the outside and soft on the inside. This recipe only makes six rolls, so feel free to double everything if you’re looking to feed a full group of young, hungry campers with this Dutch oven breakfast.

Tip: Prep the bread dough the night before your trip, and let it rise overnight.

Ingredients

• 3 cups all-purpose flour
• 2-3 teaspoons kosher salt
• ½ teaspoon active dry yeast
• 1½ cups warm water

Directions

1. In a large bowl, stir together the flour, salt, and yeast.
2. Stir in water using a wooden spoon until the mixture forms a wet dough–be careful not to overwork the dough.
3. Cover bowl tightly with plastic wrap let it sit at temperature for 8-24 (it should double in size)
4. Turn dough out onto a well-floured surface, and with floured hands, form the dough into a ball and divide it into 6 equal-sized pieces.
5. Gently form the dough into round balls, cover loosely and let rest for 30 minutes.
6. Grease and preheat your Dutch oven to 450 F.
7. Once the rolls have rested for 30 minutes, place them into the Dutch oven.
8. Put the lid on with 11 hot coals on the bottom and 22 on top of the lid.
9. Bake at 450 F for 30 minutes until golden brown.
10. Once done, remove the rolls from the Dutch oven and place on a cooling rack or plate.
11. Serve warm.

4. Scones

Scones are near cousins to biscuits, but way easier to make. They have a hint of sweetness with a full buttery flavor — a perfect treat for those early camp mornings, and a breeze to prepare. This recipe makes 8-12 scones.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 2 large eggs, beaten
• 1/4 cup vanilla yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar, for sprinkling on top

Directions

1. Grease and preheat the Dutch oven to 375 F.
2. Blend together the dry ingredients in a bowl.
3. Use your fingers or a pastry cutter to work in the cold butter.
4. In another bowl, whisk together the eggs, yogurt and vanilla extract.
5. Add the wet ingredients to the dry ingredients and gently stir until just combined.
6. With a large spoon, drop the dough into the prepared Dutch oven, and sprinkle the tops of the dough with sugar.
7. Put the lid on with 9 hot coals on the bottom and 18 on top of the lid.
8. Bake at 375 F for 20-24 minutes or until golden brown.
9. Remove from oven and serve warm.

5. Cinnamon Rolls

Warm, gooey cinnamon rolls are a decadent Dutch oven breakfast. Make your life easy while at camp and use frozen bread dough to make these scrumptious rolls–no one will be able to tell the difference. This recipe makes 16 cinnamon rolls, hopefully enough to feed the whole family and then some.

Ingredients

Dough

• 1 loaf frozen white bread dough, thawed according to package directions
• A pinch of flour, for dusting
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 2/3 stick butter, softened

Icing

• 1 stick unsalted butter, softened
• 1 cup powdered sugar
• 1/3 cup cream cheese
• 1 teaspoon vanilla extract

Directions

1. Roll out dough on a lightly floured surface. Form a 15 by 7-inch rectangle.
2. Combine brown sugar and cinnamon in a small bow. Set aside.
3. Spread 2/3 cup softened butter over dough, and evenly sprinkle with the cinnamon-sugar mixture
4. Roll the long edge of the dough to form a tight roll.
5. Cut the roll into 16 slices.
6. Allow the slices rolls to rise until doubled in size.
7. Grease and preheat Dutch oven to 400 F.
8. Place the rolls into the hot Dutch oven, put the lid on with 10 hot coals on the bottom and 19 on top of the lid.
9. Bake at 400 F for 15 minutes or until golden on top.
10. While the rolls are baking, combine butter, powdered sugar, cream cheese and vanilla for the icing.
11. Remove the rolls from the Dutch oven let them cool for about 10 minutes, then frost them.
12. Serve warm.

6. Quiche

This one-pot Dutch oven breakfast is perfect for families or large groups. It’s fully customizable–add your favorite veggies and proteins to make this dish one of a kind. This portion will serve 4-6 people.

Ingredients

• 12 eggs
• ¼ cup milk
• 1 cup diced ham, bacon or sausage
• 1 medium onion, diced
• 1 clove of garlic, minced
• 1 cup chopped bell peppers
• 1 cup sliced mushrooms
• 2 cups grated cheese (any type)
• salt and pepper to taste
• 2 tbsp butter, melted
• 1 tbsp vegetable oil

Directions

1. In a large bowl, beat the eggs, milk, salt and pepper and butter together. Set aside.
2. Cook the meat in a Dutch oven over hot coals. Drain and set aside.
3. Add the peppers, mushrooms and onions and garlic. Cook over for 10 minutes.
4. Remove the Dutch oven from the coals.
5. Fold the meat, vegetables and cheese into the egg mixture.
6. Add the vegetable oil into the Dutch oven and put it back on the coals.
7. Pour egg mixture into the oven, place the lid onto the Dutch oven and add 8 hot coals underneath and 16 on top.
8. Bake at 350 F for 20 more minutes or until eggs are set.

7. Dutch baby

This large, fluffy pancake known as a Dutch baby is excellent for breakfast, brunch, lunch and camp cooking. It’s literally a mix and dump recipe that takes a few minutes to prep. A single pancake will serve 3-4 people, so be wary when you double your ingredients.

Ingredients

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon sugar
• Pinch of cinnamon
• 4 tablespoons butter

Directions

1. Preheat the Dutch oven to 425 F.
2. Combine the eggs, flour, milk, sugar and cinnamon in a large bowl, and beat the batter until very smooth.
3. Place butter into the Dutch oven.
4. Once the butter has melted, add the batter to the pan, and put the lid on with 10 hot coals on the bottom and 21 on top of the lid.
5. Bake at 425 F for 20 minutes or until the pancake is puffed and golden.
6. Remove pancake from Dutch oven and cut into wedges, if desired.
7. Serve with syrup, preserves or powdered sugar.

8. Biscuits and Gravy

This Southern classic is the best breakfast for chilly-mornings when you need something to warm you up. If you’ve got a long hike ahead and you’re trying to get out of the campsite quick, use canned biscuits instead of prepping the dough yourself.

Ingredients

• 1-16 ounce can refrigerated jumbo buttermilk biscuits
• 1 lb sausage
• 1/4 cup flour
• 2 1/2 cups milk
• Salt and Pepper to taste

Directions

1. Grease and preheat the Dutch oven to 350 F.
2. Once heated, place in the biscuits.
3. Place the lid onto the Dutch oven and add 8 hot coals underneath and 17 on top.
4. Bake at 350 F for 25-35 minutes until golden brown.
5. Remove the biscuits and set aside.
6. Cook the sausage in Dutch oven 5-6 minutes, stirring frequently until thoroughly cooked, and stir in the flour.
7. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly.
8. Remove a few coals underneath the oven to reduce the cooking temperature. Simmer for 2 more minutes, stirring constantly.
9. Season to taste with salt and pepper.
10. Serve the sausage gravy over the biscuits.

9. Baked Apples

Perfect for any fall morning, baked apples are a delicious Dutch oven breakfast that combines the heartiness of oats with the crisp, sweetness of apples. Use cooking apples like Gala or Granny Smiths for the best results. If possible, try camping near a U-Pick apple farm and collecting your own the morning of!

Ingredients

• 6 large cooking apples
• ½ cup quick oats
• 3/4 cup brown sugar, divided into ½ cup and 1/4 cups
• 4 tbsp butter, softened
• 1 Tbs. ground cinnamon
• ½ tsp. ground nutmeg
• 1/4 cup raisins
• 1/4 cup chopped pecans
• ½ cup apple juice
• 1/4 cup fresh lemon juice

Directions

1. Grease and preheat the Dutch oven to 350 F.
2. In a large bowl, mix the rolled oats, ½ cup brown sugar, butter, cinnamon, raisins and pecans.Set aside.
3. With a small paring knife, remove the stem and top of the apple’score.
4. Scoop out the center of the apple so you’ll have about a 2-inch wide cavity in the middle of the apple.
5. Remove all of the seeds and veins.
6. Drizzle the lemon juice over the apples.
7. Stuff the cavities with the oats mixture.
8. Place the apples into the prepared camp Dutch oven.
9. Sprinkle the remaining brown sugar over the stuffed apples
10. Place the lid onto the Dutch oven and add 8 hot coals underneath and 17 on top.
11. Bake at 350 degrees for about 40 minutes or until apples are tender.
12. Serve with whipped cream or ice cream.

10. Tater Tot Casserole

A Tater Tot Casserole, for the uninitiated, is a potluck favorite in the Midwest. Whether you call it casserole or hot dish, it’s filling, full of flavor and will keep you energized for the day ahead.

Ingredients

• 1 pound ground beef or sausage
• 1 medium onion, chopped
• 1/2 tsp garlic powder
• 1-10 ½ oz. can cream of mushroom soup
• 1-10 ½ oz. can cream of chicken soup
• 1/2 cup milk
• 1 cup frozen peas and carrots
• 1-2 lb. bag frozen tater tots
• 2 cups shredded cheddar Jack cheese
• Salt and Pepper to taste

Directions

1. Sauté the ground beef and onions in the Dutch oven until onions are tender and the meat is browned.
2. Stir in garlic powder, soups, milk and veggies. Mix well.
3. Cover the top of the mix mixture with the tater tots.
4. Place the lid onto the Dutch oven and add 8 hot coals underneath and 17 on top.
5. Bake at 350 degrees for about 25-30 minutes or until soup starts to bubble.
6. Then, sprinkle the cheese on top of the tater tots and put the lid back on.
7. Bake for 10 minutes longer or until cheese has melted.

11. Mushroom Frittata

Frittatas, basically open-faced omelets,  are one of the most perfect Dutch oven breakfast recipes. It’s quick to make, full of protein and great for those mornings when you want to hit the trail early.

Ingredients

• 2 tbsp olive oil
• 12 green onions including green parts, cut into 1-1/2 inch pieces
• 1/2 pound sliced Portobello mushrooms
• 8 eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste.

Directions

1. Add the olive oil to the Dutch oven.
2. Sauté the green onions, mushrooms and a pinch of salt.
3. Cover and place a dozen or so coals on the lid
4. Cook until softened, about 10 minutes.
5. Meanwhile, whisk together eggs with a pinch of salt and pepper.
6. Pour egg mixture over the vegetables, cook, stirring occasionally for 2-3 minutes until the eggs are partially set.
7. Sprinkle with Parmesan cheese.
8. Place the lid onto the Dutch oven and add 8 hot coals underneath and 17 on top.
9. Bake at 350 F for around 10-15 until lightly browned.

12. Cinnamon French Toast Casserole

This semi-homemade French toast casserole is a crowd-pleaser. Expert tip: assemble the recipe before lighting your coals. Allowing extra time for the dough to soak up the egg mixture will result in a better flavor.

Ingredients

• 1/2 stick butter, melted
• 2-12.4 oz cans refrigerated cinnamon rolls with icing
• 6 eggs
• 1/2 cup heavy cream
• 2 tsp ground cinnamon
• 2 tsp vanilla
• 1 cup chopped pecans
• 1 cup maple syrup

Directions

1. Lightly grease the Dutch oven.
2. Pour the melted butter into the prepared oven.
3. Open and separate the cans of dough into 16 rolls, set icing aside.
4. Cut each cinnamon roll into eight pieces, and place cut rolls in a single layer on the bottom of the Dutch oven.
5. In a medium bowl, beat eggs with the cream, cinnamon and vanilla until well blended.
6. Gently pour egg mixture over roll pieces.
7. Sprinkle with the chopped pecans, and drizzle the maple syrup over top.
8. Heat up your coals, and place the lid onto the Dutch oven and add 9 hot coals underneath and 18 on top.
9. Bake at 375 degrees for 25-28 minutes or until golden brown.
10. Remove from the coals and let it cool for 15 minutes.
11. Drizzle with icing, if desired.

13. Corned Beef Hash and Eggs

Hearty, full of protein and delicious, this classic southern dish will warm you up on a cool morning. This recipe will serve 4-6 people, and goes best with toast or with leftover no-knead bread rolls.

Ingredients

• 1-32 ounce package frozen cubed hash browns
• 1 1/2 cups chopped onion
• ¼ cup canola oil
• 4 cups chopped cooked corned beef
• 1/2 teaspoon salt
• 8 large eggs
• Salt and pepper to taste

Directions

1. Heat the oil in the bottom of the Dutch oven.
2. Cook the hash browns and onion until the potatoes are browned and onions are tender.
3. Remove the potatoes and onions, set aside.
4. Stir in corned beef and a pinch of salt. Cook until lightly browned.
5. Add the cooked hash browns and onions back to the oven. Mix well.
6. Make eight wells in the corned beef and hash brown mixture, and break one egg into each well.
7. Sprinkle with salt and pepper.
8. Place the lid onto the Dutch oven and add 7 hot coals underneath and 16 on top.
9. Bake at 325° for 20-25 minutes or until eggs reach desired doneness.

14. Apple Baked Oatmeal

If you have never tried baked oatmeal before, you are in for a treat. This recipe is full of all the healthy goodness of whole grain oats, the sweetness apples and the crunch of pecans–decadent without the guilt.

Ingredients

• 3 cups old-fashioned oats
• 2 teaspoons baking powder
• 1-1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups of milk
• 1/2 cup maple syrup
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 large Granny Smith apple, chopped
• 1/4 cup pecans

Directions

1. Grease and preheat the Dutch oven to 350 F.
2. In a large bowl, mix the oatmeal, baking powder, cinnamon, nutmeg and salt.
3. In a small bowl, whisk eggs, milk, syrup, oil and vanilla until blended.
4. Add the wet ingredients to the dry ingredients.
5. Let the mixture stand for 5 minutes.
6. Fold in the chopped apple.
7. Add the mixture to the Dutch oven.
8. Sprinkle with the chopped pecans.
9. Place the lid onto the Dutch oven and add 8 hot coals underneath and 17 on top.
10. Bake at 350 F for 25-30 minutes or until set and edges are lightly browned.
11. Serve warm with extra maple syrup.

15. Coffee Dump Cake

A hot cup of joe and a warm piece of coffee cake in the morning is pure bliss! When camping, it’s perfectly fine to have cake for a Dutch oven breakfast. Make your life easy and use a boxed cake mix!

Ingredients

• 1 box yellow cake mix
• 1 tablespoon ground cinnamon
• 1 cup brown sugar
• 1 cup chopped pecans
• ¾ cup plus 1 tbsp vegetable oil, divided
• 4 eggs
• 1 cup sour cream
• 1 teaspoon vanilla

Directions

1. Preheat Dutch oven to 325 F.
2. In a large bowl, mix all the boxed cake with ¾ cup of vegetable oil, eggs and sour cream. Set aside.
3. In a smaller bowl, mix the cinnamon, brown sugar and chopped pecans. Set aside.
4. Add the tablespoon of vegetable oil to the oven.
5. Pour in the batter.
6. Sprinkle the pecan mixture on top of the batter.
7. Place the lid onto the Dutch oven and add 7 hot coals underneath and 16 on top.
8. Bake at 325 F for 25-30 minutes or until the cake is lightly browned.

How to Cook with a Dutch Oven Like a Pro

We understand that Dutch ovens might seem like an advanced way to cook at the campground — but the truth is, they’re easier than they look. Here are some fast tips to get you going quicker with your Dutch oven breakfast ideas.

General Recipe Notes

All the recipes use a 12-inch camp Dutch oven. If you are using a smaller or larger Dutch oven, be sure to refer to the above chart to adjust the temperature accordingly. Also, unless noted, preheat the coals prior to mixing up the recipes. To make clean up easier, use Dutch oven liners.

How to Regulate Temperatures on your Dutch Oven

Getting the desired cooking temperatures is half the battle when cooking in a camp Dutch oven. Regulating the temperature in a Dutch oven is part art and part science. This handy guide from Scouting Magazine should give you a general idea for how many hot coals are needed to achieve the right cooking temperatures.

How to Preheat a Dutch Oven

Most of these recipes require you to preheat the Dutch oven. Follow these steps to preheat your Dutch oven:

1. Heat charcoal in a charcoal chimney or in a pile in your fire ring (heat at least twice as much as you think you will need).
2. Pace the oven over a bed of briquettes, and heap more briquettes on the top.
3. The number of coal briquettes used determines the temperature your Dutch oven will reach on the inside (see the coal-temperature conversion chart).
4. In general, each charcoal briquette is worth about 25 degrees Fahrenheit.
5. Allow the oven at least 20-30 minutes to preheat.

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